Not for me. I will never freeze another cake again. I left it in the wrapper as suggested until it thawed. It was still soggy and wet. I did not like that.
It's not worth it to me. I bake fresh, deliver fresh. No exceptions.
It may work for you but it does not for me.
However, as you can tell with this thread everyone has there own experiences. For some reason this works out for folks.
Personally, I never freeze iced cakes. But, I will freeze an uniced cake for a few days before needed. I thaw the cake while I make the icing. Do all the other prep work. By the time I finish, the cake is thawed and ready to be decorated!!! Good luck with your experiment!
But since it didn't work for me doesn't mean it might not work for you. I just do not recommend doing it.
Place cakes layers on jelly roll pan or cookie sheet and set into freezer for about and hour or so. Then carefully double wrap in saran wrap. Then foil. I then stack the layers in the freezer until needed.
1. Remove from freezer
2. Fill (if using filling) and Crumbcoat
3. Place paper towel on wire rack and then place cake on paper towel
4. Allow cake to thaw completely
After cake is completely thawed and crumbcoat is nicely crusted. Ice and decorate cake as usual.
A crumbcoat is a thin layer of buttercream frosting that you put on the cake to hold the crumbs in. You'll be able to see your cake through the frosting and also see the crumbs. You let it dry completely and then apply the buttercream frosting and you won't have to worry about getting crumbs in your finished frosting.
When I say "thin" I mean put a light coating of icing. Don't thin it out with liquid. It should be the same consistency of regular buttercream..
If it is a wedding cake they go back in the freezer after they are completely done. I transport them frozen, set them up while they are frozen and let them thaw out slowly. I have never had a problem. Also transporting frozen cakes are easier. If I have to slam on my brakes for someones Cocker Spaniel the damage is easy to fix.
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